Tips for Caring for Your Kitchen Knives

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• Never attempt to cut through chicken, turkey or steak bones with a standard kitchen knife. Heavy duty cleavers are much better suited for this. The razor edge on your newly sharpened kitchen knife can be damaged if not cared for properly.

• Never ever chop on glass, steel, ceramic, granite, or anything hard which will dull your knife's edge quickly. Instead, use a wooden or plastic cutting board.

• Hand dry your knives - never soak them in the sink which can cause micro corrosion on the cutting edge even on stainless steel.

• Don't  store them in a drawer where they will bang around other knives causing chipping.  Always use a knife block or edge protectors.

• Don't sharpen your knives with "pull-through" style knife sharpeners. These remove way too much precious metal from your knife. When I sharpen your knives I will sharpen at the specific angle best for the type of knife. Pull-through knife sharpening gadgets all use the same angle which might not be right for your knife.

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